Honey-Themed Dinner: Chefs Angelo Romano & Katy Peetz

Throughout his career, from Batali's Lupa to Bushwick's Roberta's, the critically acclaimed Masten Lake and Gowanus darling The Pines, Chef Angelo Romano has delighted diners with his fresh takes on traditional dishes. Watching him work defies expectation: as he nods his backwards-baseball cap-clad head to the beat of a Lil Wayne song, his scarred, rough hands plate exquisitely nuanced compositions.

Chef Katy Peetz, who moved into pastry by accident, when Roberta's and its tasting-room sister restaurant, Blanca, needed a dessert program and didn't have anyone on deck for the job, is a pint-size, rosy-cheeked pastry ninja with a penchant for the savory. A farmer-favorite, Peetz manages to work vegetables into sweet concoctions with unexpectedly delicious results.

Much like the bees who transform humble nectar into complex and nuanced honey, these two chef-pals share an unerring focus and reverence for the ingredients with which they work. More than anything, though, Chefs Romano and Peetz are all about pleasure. And not just that of the diners they serve; it's safe to say we've never met anyone who has quite as much fun while they work.

For this dinner, Peetz and Romano will team up to celebrate the products of fellow perfectionists, Apis Mellifera, serving a five course meal beginning with an Aleppo pepper honey candy and ending with a honey tea service. Dishes will feature honey components like propolis, raw bee pollen, and honey comb accented by varieties of honey like wildflower, buckwheat and hyssop. Set to the sun dropping down below the Manhattan skyline and served atop our 50', white oak, communal farm table, this late-summer honey dinner is not to be missed.